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Chocolate Banana Breakfast/snack Cookies

  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup peanut butter (I used Nuts and More Chocolate Peanut Butter)
  • 1/2 cup Yacon Syrup (can substitute with honey)
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 packet (1.4 oz) Whey Protein Powder, Chocolate flavored
  • 1/4 cup ground flax seed
  • 2 tbs chia seeds
  • 1/4 cup non-fat powdered milk
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 C chocolate chips
  • optional: 1/2 cup dried fruit (I used Lower Sugar Craisins)
  1. Preheat oven to 350 degrees.
  2. In a large bowl stir together mashed banana, chocolate peanut butter, yacon syrup and vanilla.
  3. In a separate bowl combine oats, flour, whey protein powder, flaxseed, chia seeds, powdered milk, cinnamon and baking soda.
  4. Stir the oat mixture into the banana mixture until combined.
  5. Add chocolate chips and Craisins.
  6. Allow the batter to sit for a few minutes so that the flavors can combine.
  7. Using a cookie scoop or tablespoon, drop mounds of dough 1 inch apart onto parchment paper lined baking sheet.
  8. Flatten each cookie slightly.
  9. Bake for 8 to 10 minutes or until the top is glossy and solid to the touch.
  10. Transfer to a wire rack to cool.
  11. Store in an airtight container or Ziplock bag for up to 3 days or freeze for up to 2 months; thaw before serving (about 20 seconds in the microwave).

Source: Life Of A Ginger

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